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Rugelach/Aunt Marie’s Cheese Horns

 

Rugelach / Cheese Horns

Rugelach / Cheese Horns

Aunt Marie (Korzin Winiarski) was my mom’s older sister. Mom had 5 brothers and 5 sisters. She was also the middle child. I won’t analyze that. My grandmother did not make many desserts, but her daughters learned to.

Aunt Marie was a wonderful baker. At our large family gatherings she was known for these cookies we called Cheese Horns. The dough is not sweet and is made with cottage cheese. It wasn’t till recent years that I learned these were a form of Rugelach, a rolled cookie made with cream cheese or cottage cheese and filled with a variety of sugar, nuts and dried fruits or poppy seed paste, jam or chocolate. It is a Jewish Eastern European cookie which means little twist or little corners. I’ve seen much more complex recipes than this one. Mine is easy and pretty and not exceptionally sweet.

Rugelach, ready to go!

Rugelach, ready to go!

Here are the ingredients for 1 batch. I usually make 2 batches

  • Preheat oven to 400 degrees F
  • In a mixer combine in this order:

1 cup butter, softened

8 ounces cottage cheese

2 cups flour

 

Rugelach Dough

Rugelach Dough

  • Divide into 3-4 rounds, depending on how small you want to make the cookies. More rounds for smaller cookies.
Rugelach Dough Round

Rugelach Dough Round

  • Place a round of dough on a floured surface. I use a Foley brand pastry cloth and frame and a rolling pin covered with a knit cover and flour.
Foley pastry cloth, covered rolling pin, covered with sifted flour

Foley pastry cloth, covered rolling pin, covered with sifted flour

  • Roll into a thin round about 10 inches across.

rugelach2

  • Brush entire surface with melted butter
  • Sprinkle with dark brown sugar
  • Sprinkle with chopped pecans
  • Sprinkle with cinnamon

Melted butter,  brown sugar & chopped pecans

Melted butter, brown sugar & chopped pecans


Cut into pie shaped segments

Cut into pie shaped segments

  • Using a small knife, cut across the dough in half. Cut into 12-16 segments.
Roll Rugelach into horn shapes

Roll Rugelach into horn shapes

  • Roll up each cookie, starting at the wider end.
  • Place small end down on a parchment covered baking sheet.
  • Brush entire surface with a mixture of 1 egg yolk and 1 tablespoon water.
Brush Rugelach with egg yolk wash

Brush Rugelach with egg yolk wash

  • Bake at 400 degrees for 20 minutes or until lightly browned.
  • Cool on wire racks.
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